Date: Sun, 6 May 2007 20:53:02 GMT
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001 - "Bev Carney"
Subject: gluten free bread
Date: Sun, 29 Apr 2007 06:48:51 -0500
Here are a couple of recipes from the low-carb community over at
. You could easily substitute your choice of
sweetener. If you aren't familiar with flax seed, you can get it at
most groceries and it grinds up beautifully in a clean coffee mill.
Focaccia -Style Flax Bread
From Laura Dolson,
Your Guide to Low Carb Diets.
Stay up to date!
I call this "focaccia" because it is baked in that style - flat on a
sheet pan, and then cut up into whatever sized pieces you want. It
works for toast, sandwiches, and other bready uses. It is "rough" in
texture like heavy whole grain breads. Since it isn't made with
wheat, it doesn't have the same kind of grain as wheat breads, but
the carb in flax is almost all fiber. Flax is very useful on a low
carb diet, as well as being amazingly good for you.
INGREDIENTS:
* 2 cups flax seed meal
* 1 Tablespoon baking powder
* 1 teaspoon salt
* 1-2 T sweetening power from artificial sweetener
* 5 beaten eggs
* 1/2 C water
* 1/3 C oil
PREPARATION:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works
best) with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well - a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious
strings of egg white hanging out in the batter.
3) Let batter set for 2-3 minutes to thicken up some (leave it too
long and it gets past the point where it's easy to spread.
4) Pour batter onto pan. Because it's going to tend to mound in the
middle, you'll get a more even thickness if you spread it away from
the center somewhat, in roughly a rectangle an inch or two from the
sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch
the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a
sharp knife - I usually just cut it with a spatula.
At 12 servings, each piece of bread has less than one gram of
carbohydrate - .8 to be exact - plus 5 grams of fiber.
Flax Meal Pizza Crust
From Laura Dolson,
Your Guide to Low Carb Diets.
Stay up to date!
This is a variation of my flax meal focaccia bread, which is a dense
"food for you" type of bread. It makes a pizza that is about 12
inches in diameter, although you can spread it thinner and larger if you want.
INGREDIENTS:
* 1 and 1/2 C flax seed meal
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon oregano
* Sweetener to equal about 1 Tablespoon of sugar
* 3 Tablespoons of oil
* 3 eggs
* 1/2 C water
PREPARATION:
Preheat oven to 425 F.
1. Mix dry ingredients together.
2. Add wet ingredients, and mix very well.
3. Let sit for about 5 minutes to thicken.
4. Spread on pan (I put it on a silicon mat or greased parchment paper).
5. Bake for 15-18 minutes until cooked through, then add toppings and
cook until they are done.
Nutritional Analysis: Whole crust has 7 grams of effective
carbohydrate, plus 52 grams fiber, 47 grams protein, and 130 grams fat.
--------------- MESSAGE bread-bakers.v107.n015.2 ---------------
From: Linda C
Subject: wheat allergies
Date: Sun, 29 Apr 2007 06:49:56 -0700 (PDT)
This may or may not help your friend, but I have read that those with
wheat allergies can tolerate flour from spelt because it is an
ancient non-hybridized grain. It is lower in protein, so it needs
extra work, though or it's a heavier bread.
Linda
Blessya'bunches from a Linda
New Blog - Just a Stitch in Time: http://360.yahoo.com/chasebusiness
RSS feed
And photos are posted there...go see!
--------------- MESSAGE bread-bakers.v107.n015.3 ---------------
From: "Allen Cohn"
Subject: RE: Warming flour in oven
Date: Sun, 29 Apr 2007 08:32:31 -0700
To the best of my knowledge, the most likely effect of warming flour...
...would be to cause bread dough to rise too quickly.
Really.
In bread making, time = flavor. So, if the dough rises too quickly,
then the bacteria, enzymes, etc. won't have enough time to bring out
the delicious natural flavors in the flour.
Typically what one does is pick a desired target temperature for the
dough out of the mixer (often 75-77 F for artisan, non-sourdough
bread) and a desired fermentation time (1 hour?, 2 hours? 3 hours?),
and then adjusts (through trial and error and/or calculations) the
input water temperature and the amount of yeast so that you hit the
desired output temperature and fermentation time.
Hope this perspective helps.
Allen
SHB
San Francisco
--------------- MESSAGE bread-bakers.v107.n015.4 ---------------
From: "Leigh"
Subject: Gluten Free Bread
Date: Sun, 29 Apr 2007 08:52:05 -0700
Hi Rob -
I have made this one; it's from celiac.com. There are a lot of bread
recipes on there, including white, whole wheat, soda, and French
bread. I have not tried them, but it's a great resource.
Cornbread
1 1/4 cups yellow corn meal
1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten
Combine dry ingredients in a bowl and stir together until evenly
mixed. Stir in milk, oil, and egg and mix just until dry ingredients
are moistened. Pour batter into a greased 8 or 9 inch pan (or can use
muffin tins if desired). Bake at 400 F for 20-25 minutes or until
light golden brown and wooden pick inserted in center comes out
clean. Makes about 8-9 servings.
You can substitute 1/3 cup dry milk and 1 cup water for the skim
milk, or a GF non-dairy milk substitute if needed.
Leigh
Hello,
My name is Rob and I have received postings from this digest since
March,2006...I have enjoyed the discussion of making bread, dealing with
problems of making bread, and the sharing of successes and occasional
failures of the same---
I am mailing to appeal to subscribers in an effort to find breads that may
be made without wheat flour...As strange as that may sound, I would like to
find recipes and/or baking resources (books) that
will help me make bread with and for a very dear friend who has discovered
she has developed an allergy to wheat flour---
I would be much obliged to anyone who can assist me in this objective and I
can assure you that my friend, Miss June, will appreciate your concern
through any response...my email address is: robdashiv@hotmail.com
...Thank you for any assistance!
--------------- MESSAGE bread-bakers.v107.n015.5 ---------------
From: "liz Dempsey"
Subject: flour
Date: Sun, 6 May 2007 14:37:41 +1000
Hi
My sister moved to Carlsbad (near San Diego, Calif) last year from
Australia and when home this xmas I gave her some bread tins and
recipes for her birthday as she wanted to make her own bread for the
family but unfortunately we are having trouble finding bread flour,
dried yeast and a product we use in Australia called bread
improver. To make bread I understand you need a high protein
flour. The method I use in Australia is the no knead method and
that's what my sister want to do she has a tin to make a high tin 750
gm loaf and a French stick tin. Can you please point us in the right
direct as to where my sister can purchase bread making flour?
thank you in anticipation
Liz Dempsey
Melb Australia
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